It's Christmas week! I don't know what that means for the rest of you, but for me it means a half day on Thursday and Friday off!
I've decided that since my chocolate peppermint cupcakes seemed to be such a hit that I would try to bring you a new recipe every Monday. Sundays are typically my day to cook for the week, so it only makes sense that I chronicle one of my recipes to share with you guys. This weeks recipe is ginger cookies. You could cook these longer and use gingerbread man cutouts if you wanted to make gingerbread cookies instead, but I was too lazy for that today.
1 cup unsalted butter
1 cup light brown sugar
1/4 cup molasses (use light for a more subtle flavor, dark if you want a heavier flavor)
2 egg whites
splash of vanilla extract
2 2/3 cups flour
2 tsps baking soda
pinch of salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
(For garnish) 1 cup granulated sugar
Preheat oven to 350. Cream together the butter and brown sugar together.
Add the molasses, egg whites, and vanilla, beat until smooth.
In a separate bowl, mix the dry ingredients together.
Add the dry ingredients to the wet ingredients and mix well. The mixture will look a little crumbly, but never fear, it's supposed to look like this.
Cover the dough with plastic wrap and refrigerate for at least an hour.
Remove the dough from the plastic wrap and roll into balls. Please excuse my mound of dirty dishes in the background.
Roll the balls in the granulated sugar.
Place on the baking sheet and flatten slightly with the bottom of a glass. The flatter they are, the crispier they will be, so don't flatten them too much if you want a cakier cookie.
After you flatten them, sprinkle a little more sugar on top. Bake for 8 to 10 minutes. Makes roughly 2.5 dozens.
Be sure to enjoy a few warm right out of the oven! (Or if you are me, enjoy half a dozen right out of the oven).